Chasing Lions

Chasing Lions

Ethiopia Single Origin | Medium Roast

Flavor Notes: Stone Fruit · Wildflower 

Overview

Chasing Lions is a tribute to both Red Bay Coffee’s beginnings and Ethiopia’s heritage as the birthplace of coffee. Before founding Red Bay Coffee, our first café was named Chasing Lions, and this release carries that legacy forward. This single-origin Ethiopian coffee is lively and layered, with bright citrus, stone fruit sweetness, and delicate floral notes that create a cup both elegant and adventurous.

Why You’ll Love It

✔ Vibrant stone fruit and floral flavor profile

✔ A smooth, medium roast perfect for everyday sipping

✔ Directly tied to Red Bay’s origin story and Ethiopia’s coffee tradition

✔ Grown at high elevations for exceptional quality and complexity

Coffee Story

Sourced from 650 smallholder farmers in the Guji Zone of Oromia, Ethiopia, this coffee comes from the Derikocha Washing Station in Hambelawamena. Farms average just 2 hectares each, collectively spanning about 1,400 hectares.

• Altitude: 1,750 – 1,850 MASL

• Process: Fully washed, fermented 36–48 hours, then sun-dried 12–15 days on raised African drying beds.

• Growing Conditions: Shade-grown, fertile red-brown soil, 1.5m depth, with annual rainfall of 1,800–2,000mm and average temperatures between 20–23°C.

The cooperative’s dedication to quality shows in every cup—carefully raked during the day, covered during hot midday sun and cool nights, and nurtured by generations of tradition.

Roast Profile

• Roast: Medium

• Origin: Oromia, Ethiopia – Guji Zone (Derikocha)

• Process: Fully washed

• Varietal: Local Selected Variety

• Elevation: 1,750–1,850 MASL

• Body: Light to medium, tea-like

• Acidity: Bright and citrusy

Brewing Recommendations

• Pour Over (Chemex, Kalita, V60): Highlights floral and citrus clarity

• French Press: Rounds out stone fruit sweetness with smooth body

• Espresso: A bright, fruit-forward shot

Chasing Lions is a fully washed Ethiopian coffee sourced from the Guji Zone in Oromia and roasted by Red Bay Coffee. Grown at 1,750–1,850 meters above sea level, this lot uses a local selected varietal characteristic of the region's diverse coffee genetics. The fully washed process emphasizes clarity and brightness, allowing the coffee's stone fruit, wildflower, citrus, and floral characteristics to emerge distinctly. These flavor dimensions suggest the complexity typical of high-altitude Ethiopian coffees, where cooler growing conditions and extended ripening often contribute to layered fruit and botanical notes. Red Bay's roast highlights the coffee's delicate profile, making it well-suited for filter brewing methods that showcase its nuanced aromatics and acidity.